Tuesday, November 8, 2011

Black Bean and Quinoa Salad

Here's a very healthy new take on the classic bean salad....
I served this with some marinated grilled tofu ( orange juice, hot peppers, rice wine vinegar, oil, cilantro for 4hrs) and it was an instant hit. Carlos went even further by wrapping this in grilled corn tortillas, added feta, and then topped his with some Greek yogurt. Delicious!
Black Bean and Quinoa Salad
adapted from "Food and Wine" Dec '09

3, 15oz cans rinsed and drained organic black beans
1 cup of uncooked quinoa, rinsed
1 yellow bell pepper diced
6 scallion onions chopped ( white and light green part only )
1 small red onion diced
1/4 cup chopped cilantro
1 chipotle pepper in adobe sauce 
3 Tbs sherry or red wine vinegar
1 Tb fresh lime juice
1 Tbs soy sauce
1/4 cup plus 2 Tbs olive oil
Rinse and drain beans. Then place rinsed quinoa in medium pot with 2 cups of water and a pinch of salt. Bring to a boil and then reduce heat to low, cover and simmer for about 15 minutes or until all liquid is absorbed. Spread quinoa over a plate until cooled.
Next: Toss chipotle, vinegar, lime juice, soy sauce, and olive oil in a blender until emulsified.
To finish: Toss dressing with beans, quinoa, bell pepper, onion, scallions, and cilantro until well combined. Serve at room temperature or chilled.


1 comment:

  1. I love quinoa and beans together! This plus the tofu must have been a delicious meal.